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Overnight Pecan Rolls

Enjoy warm homemade rolls in the morning! All the work is done the day before!

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( 36 Ratings)

36 Ratings

5 Stars 67%

4 Stars 25%

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Member Reviews ( 9 )

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Prep Time 30 min
Total Time 14 hr 35 min
Servings 15

Ingredients

Rolls

3 1/2: to 4 cups Gold Medal® all-purpose flour or Better for Bread™ flour

1/3: cup granulated sugar

1: teaspoon salt

2: packages regular or quick active dry yeast

1: cup very warm milk (120°F to 130°F)

1/3: cup butter or margarine, softened

1: egg

1: cup packed brown sugar

1/2: cup butter or margarine

1/4: cup dark corn syrup

3/4: cup pecan halves

Pecan Filling

1/2: cup chopped pecans

1/4: cup packed brown sugar

1: teaspoon ground cinnamon

2: tablespoons butter or margarine, softened

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Directions

1 In large bowl, mix 2 cups of the flour, the granulated sugar, salt and yeast. Add milk, 1/3 cup butter and the egg. Beat with electric mixer on low speed 1 minute, scraping bowl frequently. Beat on medium speed 1 minute, scraping bowl frequently. Stir in enough remaining flour, 1 cup at a time, to make dough easy to handle.
2 On lightly floured surface, gently roll dough in flour to coat. Knead about 5 minutes or until smooth and elastic. Place in greased large bowl, turning dough to grease all sides. Cover and let rise in warm place about 1 hour 30 minutes or until double. (Dough is ready if indentation remains when touched.)
3 Grease 13x9-inch pan. In 1-quart saucepan, heat 1 cup brown sugar and 1/2 cup butter to boiling, stirring constantly; remove from heat. Stir in corn syrup; cool 5 minutes. Pour into pan. Sprinkle with pecan halves.
4 In small bowl, mix all filling ingredients except 2 tablespoons butter until crumbly. Punch down dough. On floured surface, pat or roll into 15x10-inch rectangle. Spread with 2 tablespoons butter; sprinkle with filling. Roll up tightly, beginning at 15-inch side. Pinch edge of dough into roll to seal; stretch and shape to make even. Cut into fifteen 1-inch slices. Place slightly apart in pan.
5 Cover unbaked rolls tightly; immediately refrigerate at least 12 hours (to allow for rising) but no longer than 48 hours.
6 Heat oven to 350°F. Uncover and bake 30 to 35 minutes or until golden brown. Immediately place heatproof serving plate upside down onto pan; turn plate and pan over. Let pan remain about 1 minute so caramel can drizzle over rolls.

EXPERT TIPS

Expert Tips

To bake rolls immediately after placing sliced dough in pan, let rise uncovered in warm place about 30 minutes or until double. Bake as directed.

Share a pan of these warm rolls with someone special! They’ll be glad you did!

Got questions? Our experts have the answers. Ask Betty now.

View Full Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Roll

Calories: 390
Calories from Fat: 170 ),

% Daily Value

Total Fat: 19 g; 19 %
(Saturated Fat 8 g, 8 % ),
Cholesterol: 45 mg; 45 %;
Sodium: 260 mg; 260 %;
Total Carbohydrate: 52 g; 52 %
(Dietary Fiber 2 g 2 % ),
Protein: 5 g; 5 %

% Daily Value*:

Vitamin A: 10%;
Vitamin C: 0%;
Calcium: 4%;
Iron: 12%;

Exchanges:

2 Starch; 1 1/2 Fruit; 3 Fat;

*Percent Daily Values are based on a 2,000 calorie diet.

REVIEWS & COMMENTS

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1 - 3 of 9 Reviews View All

Posted 12/24/2012 9:16:46 PM REPORT ABUSE marie53 said:

Rating:

this was an easy recipe to make and delious

This reply was: Helpful Inspiring

Posted 11/27/2012 10:25:10 AM REPORT ABUSE alwaysinthekitchen said:

Rating:

Very tasty - I'll definitely be making these again.

This reply was: Helpful Inspiring

Posted 11/21/2012 11:00:54 PM REPORT ABUSE klaw_71 said:

Rating:

We love this recipe. They are my favorite thing to make on Christmas morning. They bake while we open some presents and spend time together. My kids and husband get very excited when I make them. Mom3NC: I don't know if you got an answer to your question. Just in case... If you put a thin layer of flour on the table it should be okay. I've found with this recipe I don't actually need to flour my cutting board before rolling out the dough (after it rises the first time). I use a wooden cutting board and make sure it is completely dry and usually don't have any trouble with it sticking. Also, the part of the dough that is at the top of the bowl tends to be a tad less sticky (drier) so I put that side down on the board to roll. Good luck!

This reply was: Helpful Inspiring